Spezzatino Di Manzo (Printable Version)
Tender beef slowly braised with vegetables in rich red wine sauce
# What You Need:
→ Meats
01 - 1.75 lb beef chuck, cut into 1¼ inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 2 carrots, sliced
04 - 2 celery stalks, sliced
05 - 2 medium potatoes, peeled and cubed
06 - 2 garlic cloves, minced
→ Liquids & Pantry
07 - 1 cup dry red wine
08 - 2 cups beef stock
09 - 2 tbsp tomato paste
10 - 2 tbsp olive oil
→ Herbs & Spices
11 - 2 bay leaves
12 - 1 sprig fresh rosemary
13 - 1 tsp dried thyme
14 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the beef cubes until deeply browned on all sides. Transfer the browned meat to a plate and set aside.
02 - Reduce the heat to medium. In the same pot, add the onions, carrots, and celery. Sauté for 5 minutes, stirring frequently and scraping up any fond from the bottom of the pot.
03 - Stir in the garlic and tomato paste. Cook for 2 minutes until fragrant and the paste darkens slightly in color.
04 - Pour in the red wine, scraping the bottom of the pot to release all browned bits. Let the wine reduce by half, approximately 5 minutes.
05 - Return the seared beef to the pot. Add the potatoes, beef stock, bay leaves, rosemary sprig, thyme, salt, and pepper. Stir to combine.
06 - Bring the mixture to a gentle simmer. Cover with a lid and cook over low heat for 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened into a rich gravy.
07 - Remove and discard the bay leaves and rosemary sprig. Taste the sauce and adjust the seasoning with salt and pepper as needed. Serve hot with rustic bread, creamy polenta, or on its own.
# Expert Tips:
01 -
- The sauce practically builds itself while you go about your day, filling every corner of the house with a smell that makes people wander into the kitchen asking if dinner is ready yet.
- It tastes even better the next day, which means you can cook once and eat like royalty twice.
02 -
- Crowding the pot during browning is the fastest way to steam the meat instead of searing it, so work in batches and be patient.
- A splash of balsamic vinegar added with the wine adds a layer of depth that will have people guessing your secret ingredient.
03 -
- Pat the beef completely dry with paper towels before browning because moisture is the enemy of a good sear.
- If you have the time, cook it a day ahead and reheat it because the transformation overnight is genuinely remarkable.